Next time you feel like reaching for a bag of crisps for that crunchy, spicy snack, make these instead. Chickpeas roasted with chilli, paprika, fennel, then tossed with rosemary and lemon are little flavour bombs perfect for snacking on without the guilt.
Inspired by the traditional dried chickpeas I watched the men at family gatherings eat while playing cards, these have more flavour and just as addictive.
When I was very young, we would visit my grandparents with other family members. The women would get on with organizing the family dinner, and the men would play cards. Briscola to be exact, which is a typical card game from the south of Italy. They are very strange looking, almost resembling tarot cards with their pictures of vases, swords and cups.
The game would be played for hours, gambling with 1 and 2 cent coins and plenty of cursing, jeering and laughing. There was always beer, peanuts, lupino (lupins) and ceci–dried chickpeas on the table. The dried chickpeas were like little hard balls, with practically no taste, but strangely addictive.
I make this version, inspired by watching my Nonno, Dad and Uncles playing cards, chewing on them as they threw their cards down.
The perfect accompaniment to a glass of beer and a game of cards.
Spicy Roasted Chickpeas
Ingredients
Method
- Preheat oven to 190°C (370°F). Line a large baking tray.
- Tip the chickpeas into a clean tea towel and pat dry.
- Combine chickpeas with all the remaining ingredients except the rosemary and lemon rind and spread out onto the prepared baking tray in a single layer.
- Bake for 30 minutes, then stir through the rosemary and lemon zest.
- Bake for a further 30 minutes, tossing every now and then, or until crisp.
- Remove from the oven and allow to cool.
Recipe from my book – Food for Sharing Italian Style, New Holland Publishers Images – Jonathan VDK
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